"Food for me was a connecting link to my grandmother, to my childhood, to my past. And what I found out is that for everybody, food is a connector to their roots, to their past in different ways. It gives you security; it gives you a profile of who you are, where you come from." - Lidia Matticchio Bastianich
This is one of the most common subzies made in the Maharashtrian kitchens. Traditionally, green chilies are used instead of red chili powder and hence the color is bright yellow. Since I didn't have them at hand, I decided to use red chili powder. To my surprise, it resulted into three bright colors and it was a tad bit spicier than the usual yellow one. but it was just perfect for Pooja's Saffron, White & Green event.
Kobichi (Chana Daal Ghalun) Bhaji
Cabbage Stir Fry
2 cups shredded cabbage
1/4 cup chana daal, washed and soaked for at least 1 hour
1/2 tsp chili powder
salt to taste
2 tsp oil
1/2 tsp mustard seeds
1/4 tsp asafoetida
1/2 tsp turmeric powder
1/2 tsp cumin seeds
1 tbsp fresh coconut
1 tbsp chopped coriander leaves/cilantro
1. Heat oil. Add all the ingredients for tempering. Add chana daal and 1 tbsp water. Cover with a lid with water on top. Let it cook for about 10 minutes.
2. Add cabbage and saute for a minute.
3. Cover with a lid on top with some water.
4. Lower the gas and let it cook till cabbage and chana daal are cooked.
5. Add salt. Garnish with coconut & cilantro.
6. Serve hot with chapatis or fulkas.
1. For the traditional method, you can use chilies cut into halves along with the ingredients for tempering.
2. For a different flavor, you can use fresh green peas or diced/peeled potatoes instead of chana daal.